Quick Answer
To make beef stew with tender meat, cut a chuck roast into 1 1/2 inch cubes, brown them well in batches, then simmer them in broth with onion, garlic and tomato paste over low heat for 2 to 3 hours.
Add potatoes and carrots in the last hour so they hold their shape, and thicken the gravy with a little flour or a cornstarch slurry.
The secret is time. Stew meat is tough at first and only turns tender once the connective tissue melts during a long, gentle simmer.
What Is the Best Cut of Beef for Stew?
Chuck roast is the best choice. It comes from the shoulder and has plenty of fat and collagen, which break down into rich, silky gravy and keep the meat juicy.
Prepackaged stew meat is convenient but often mixes cuts that cook at different speeds. Buying a whole chuck roast and cubing it yourself gives more even results.
Skip lean cuts like sirloin or round. They dry out and turn stringy during long cooking.
What Ingredients Do You Need?
- 2 1/2 to 3 pounds boneless chuck roast, cut into 1 1/2 inch cubes
- Salt and pepper, plus 3 tablespoons flour for dusting
- 2 tablespoons oil
- 1 large onion, chopped, and 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine or extra broth
- 4 cups beef broth
- 2 bay leaves and 1 teaspoon dried thyme
- 1 1/2 pounds Yukon Gold potatoes and 4 carrots, cut into chunks
- 1 cup frozen peas (optional)
Why Does Browning the Beef Matter?
Browning creates deep, savory flavor through the Maillard reaction. Those dark bits left in the pot dissolve into the broth and give the gravy its rich color.
Pat the cubes dry, season them well and dust them lightly with flour. Brown them in a hot pot in two or three batches. Crowding the pan makes the meat steam and turn gray instead of brown.
Give each side 2 to 3 minutes without moving it. A deep brown crust is what you want.
How Do You Make Beef Stew, Step by Step?
1. Brown the beef. Heat the oil in a Dutch oven over medium high heat and brown the beef in batches. Move each batch to a plate.
2. Cook the aromatics. Lower the heat to medium. Cook the onion for 5 minutes, then stir in the garlic and tomato paste for 1 minute.
3. Deglaze. Pour in the wine and scrape up every browned bit from the bottom. Let it bubble for 2 minutes.
4. Simmer. Return the beef with its juices, add the broth, bay leaves and thyme, and bring to a gentle simmer. Cover and cook on low for 1 1/2 hours, or bake covered at 325 F.
5. Add the vegetables. Stir in the potatoes and carrots and cook for another 45 to 60 minutes, until the beef is fork tender and the vegetables are soft.
6. Finish. Remove the bay leaves, stir in the peas and adjust the seasoning.
Why Is My Beef Stew Meat Tough?
Usually it has not cooked long enough. Chuck goes through a tough stage before the collagen melts. If a cube is chewy, keep simmering and check again every 20 minutes.
Boiling is the other culprit. A hard boil tightens the muscle fibers. Keep the stew at a lazy simmer, with just a few bubbles breaking the surface.
Beef is safe once whole cuts reach 145 F, according to USDA FSIS, but stew needs much longer than that to become tender. Tenderness, not temperature, tells you when it is done.
How Do You Thicken Beef Stew?
- Flour on the beef: the dusting before browning thickens the gravy as it cooks.
- Cornstarch slurry: whisk 1 tablespoon cornstarch into 2 tablespoons cold water and stir it into the simmering stew.
- Mashed potato: mash a few potato chunks against the side of the pot.
- Reduce: simmer uncovered for the last 15 minutes.
Can You Make Beef Stew in a Slow Cooker?
Yes. Brown the beef and onions on the stove first for the best flavor, then add everything to the slow cooker. Cook on low for 8 to 9 hours or high for 4 to 5 hours.
In a pressure cooker, brown the beef using the saute function, then cook at high pressure for about 35 minutes with a natural release.
How Do You Cool, Store and Freeze Beef Stew?
A large pot of stew holds heat for hours. MSU Extension recommends dividing it into shallow containers so it cools quickly, rather than putting the whole pot in the fridge.
Refrigerate within two hours and eat it within 3 to 4 days, as USDA FSIS advises. Reheat leftovers to 165 F.
Stew freezes well for about 3 months. Potatoes can turn a little grainy after freezing, so I sometimes freeze the beef and gravy alone and add fresh potatoes when reheating.
What Do You Serve With Beef Stew?
Crusty bread for dipping is classic. Buttered egg noodles, mashed potatoes, rice or a simple green salad also work well.
What Mistakes Make Beef Stew Bland?
- Skipping the browning step, which costs most of the deep savory flavor.
- Using water instead of broth.
- Underseasoning. Taste at the end and add salt in small amounts.
- Leaving out acid. A splash of red wine vinegar brightens a heavy stew.
Fresh herbs at the end, like chopped parsley, add color and a fresh note that balances the rich gravy.
Frequently Asked Questions
Can I skip the wine?
Yes. Use extra broth plus a tablespoon of balsamic vinegar.
Does stew taste better the next day?
Yes. The flavors meld overnight.
Can I add other vegetables?
Celery, parsnips, mushrooms and turnips all work well.
How much does it serve?
About six hearty bowls.
The Bottom Line
Tender beef stew needs chuck roast, a deep brown sear and two to three hours of gentle simmering.
Add the vegetables later, keep it at a lazy simmer, cool leftovers quickly and you will have a rich, comforting stew every time.
